Sunday, August 1, 2010

Pumpkin Chocolate Chip Bread

3 Large Organic Valley Egg whites or Organic Omega 3 Eggs
2 cups pumpkin
1/3 cup Extra Virgin Olive Oil
1/3 cup unsweetened apple sauce
3 cups whole wheat flour  or Brown Rice or Oat flour
2 cups Splenda
2 ½  tsp. Argo Aluminum Free baking Powder 
1 ½  tsp. cinnamon
1 tsp. Zyad nutmeg Powder
½ tsp. Sea salt
¼ tsp. ground cloves
12 oz. bag of chocolate chips or Sunsweet Carob Chips

Preheat oven to 350 degrees. 
Mix together the egg whites, pumpkin, oil and unsweetened applesauce. 
Sift in flour, Splenda, baking powder, cinnamon, nutmeg, sea salt and cloves. 
Mix only until ingredients are moistened. 
Fold in 12 oz. of chocolate chips into batter 
Pour evenly into two greased and floured 8x 4 x 3 loaf pans. 
Place in oven and bake 55-60 minutes or until you are able to poke it with a toothpick and remove it with the toothpick staying clean. 
Cool 5 min before removing from pan. 
Once cooled, cut into ½ "pieces.

Makes 2 loafs 8x 4x 3 in size. Serve in 1/2" - 1" slices

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